Spicy Chickpeas

A topping forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Hummus with Spicy Chickpeas, where it is originally used.

Ingredients

• 1/4 cup (60 ml) extra-virgin olive oil
• 1/4 cup (60 ml) minced onion
• 4 garlic cloves, minced
• 1 jalapeño, halved lengthwise, seeded and thinly sliced crosswise( optional)
• One 14-ounce (400 g) can chickpeas, rinsed and drained
• Chili peppers, as little or as much as you like
• 1 teaspoon (5 ml) ground cumin
• Kosher salt

Method

1. In a medium skillet, heat the olive oil until shimmering.
2. Add the onion, garlic, and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes.
3. Add the chickpeas, chili pepper, and cumin, and cook, stirring occasionally, until the spices are fragrant and the chickpeas are golden, about 10 minutes.
4. Season with salt and fresh parsley.